Combine oyster sauce, soy sauce and rice syrup in a small jug. Place prawns and mushrooms into separate bowls. Pour 1/4 the soy mixture over prawns and remaining soy mixture over mushrooms. Toss well to coat. Cover and place in the fridge to marinate for 15 minutes.

Heat a wok over high heat until hot. Add 1 tbs oil and prawns and stir-fry for 1-2 minutes or until pink. Remove and set aside.
Add remaining oil and onion to wok and stir-fry for 1 minute. Add choy sum stems and asparagus and stir-fry for 1 minute. Add mushrooms and stir-fry for 2 minutes or until mushrooms are almost tender.
Add prawns and choy sum leaves and stir-fry for 1 minute or until leaves just wilt. Serve immediately with rice or noodles.

Note: Prawns can be replaced with sliced chicken, beef or pork fillet.

Makes 4 servings

Scale recipe to serves

Prep Time:

25 mins

Cooking Time:

10 mins

Ready in:

35 mins

Suitable for:

Dinner

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Nutritional Information - Per Serve

Kj

2717 kj

Calories

649 kcal

Fat

12.7 g

Saturated Fat

1.5 g

Total Carbohydrate

80.9 g

Total Protein

50.8 g

Fibre

3.6 g

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